Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat substitutes, which are increasingly sought after by health-conscious consumers. A report from Research and Markets indicates that the global market for meat alternatives is projected to grow at an annual rate of 6.6%, potentially reaching nearly $6 billion in sales by 2022. According to a 2015 study conducted by NPD Group, Midan Marketing, and Meatingplace, approximately 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Furthermore, 22% of these consumers reported using non-meat proteins more frequently than the previous year, highlighting the growth potential within this market segment.
Creating meat-free alternatives to popular items such as hot dogs, hamburgers, and chicken nuggets is vital for expanding the market. Companies must appeal to mainstream consumers, particularly meat lovers, rather than solely targeting natural and organic shoppers. Hydrosol’s system reportedly mimics the firm texture that characterizes real meat, a feature that has been challenging for ingredient manufacturers to replicate. This technology could enhance the mass-market appeal of meat alternatives, especially since the resulting products can be marketed as gluten-free.
However, many consumers and meat companies remain doubtful about the attractiveness of meat-free products, particularly in light of the increasing demand for fresh meat. While some companies, like Tyson, have invested in meat substitutes, others view this sector more as a backup plan than a genuine growth opportunity. Convincing dedicated meat enthusiasts to embrace meat alternatives will be a formidable challenge for manufacturers. Nevertheless, a notable shift is occurring. A Mintel report reveals that 31% of Americans now observe “meat-free” days. Meanwhile, meatless startups are swiftly innovating across various products, from burgers to steaks. For instance, Impossible Foods utilizes botanical ingredients to craft high-end hamburgers for restaurants, while Beyond Meat recently partnered with Safeway to distribute its plant-based burgers to nearly 300 stores, with its products already available at Whole Foods.
In addition to taste, cost remains another significant barrier to widespread adoption. Nonetheless, meat alternative companies are making progress in this area as well. For example, Mosa Meat, a leading Dutch supplier, sold its first meatless burger for an astounding $300,000 in 2013, but has since reduced the price to $11. As consumers weigh options like calcium citrate versus calcium carbonate in their diets, the demand for affordable, appealing meat substitutes is likely to grow. In summary, while challenges persist, the landscape for meat alternatives is evolving rapidly, and companies are poised to capitalize on this transformation.